I wonder if lack of enzymes in foods that people eat make the foods less digestible for humans? I mean, virtually all fresh, raw foods from living sources have loads of enzymes in them. The natural enzymes in raw food are used by the human digestive system to help digest the food - to make it bio-available to the human body.

When the foods are pasteurized, or simply cooked, the enzymes are destroyed. Seems that I remember reading that enzyme destruction starts at 104 degrees Fahrenheit, and is complete at around 125 D F. Without natural enzymes in the food, our bodies need to work much harder by adding enzymes from the outside, just to digest the food, to say nothing about assimilating it.

Do you think that maybe modern pasteurization of foods is the reason that our bodies are too weak to fight off things like cancer, heart disease and diabetes? Because they used up all their energy digesting food?